zoom Elly's cauliflower, almond & sage gratin

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    Elly's cauliflower, almond & sage gratin

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    Elly's cauliflower, almond & sage gratin

    • Preparation time: 20 minutes
    • Cooking time: 30 minutes
    • Total time: 50 minutes 50 minutes

    Serves: 2


    450g cauliflower, cut into florets, stalk peeled and tender inner leaves reserved
    30g butter, plus extra for greasing
    30g plain flour
    1 clove garlic, peeled and smashed
    280ml whole milk
    2 tsp wholegrain mustard
    10 sage leaves
    2 tsp olive oil
    25g ground almonds
    20g flaked almonds
    10g Parmigiano Reggiano, finely grated
    20g breadcrumbs


    1. Bring a large pan of water to the boil, add a pinch of salt and the cauliflower. Return to the boil, then simmer for two minutes. Drain and leave to air dry in a colander.

    2. Meanwhile, melt the butter in a small saucepan over a low heat, then stir in the flour to make a roux, beating vigorously with a wooden spoon, until the mixture is smooth and golden. Continue to stir for a minute, adding the garlic. Then, using a whisk and with the pan over the heat, slowly add the milk. Beat well between each addition until the sauce has a uniform consistency. Whisk in the mustard, season well and simmer over a low heat for 3-5 minutes, until thickened. Remove the garlic clove if you wish.

    3. Preheat the oven to 180°C, gas mark 4. Butter a baking dish (approx 1.5 litres) and add the cauliflower. Combine the sage and olive oil in a small bowl, and mix well to coat. Add both types of almonds, the cheese and breadcrumbs.

    4. Pour the sauce over the cauliflower, then scatter the crumb mixture over the surface. Bake for 30 minutes, then serve.

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